Simple 10-Minute Miso Soup
Warm and comforting, this traditional miso soup brings together an array of flavors and textures that will delight your taste buds. With its nourishing dashi broth, velvety miso paste, tender tofu cubes, and a hint of oceanic umami from seaweed, this soup is a soothing and satisfying dish to enjoy any time of the day.
— Constant Cookbook
Ingredients
- 8 cups water
- 1 1/2 teaspoons instant dashi granules
- 1/4 cup miso paste
- 1 tablespoon dried seaweed (for miso soup), soaked in water
- 1/2 cup cubed tofu
- 2 tablespoons chopped green onion
Instructions
- Wipe the kombu clean with a paper towel. Add the kombu and water to a sauce pan. Bring to a boil over medium-low heat. When water just begins to boil, remove the kombu.
- Bring the kombu water to full boil. Add the katsuobushi all at once. Boil for 60 seconds. Turn heat off and let sit, undisturbed for 10 minutes.
- in the meantime, dice the tofu. Soak dried wakame in water until expanded. drain and discard water.
- After steeping katsuobushi, the flakes will sink to bottom of pot. Strain the katsuobushi through cheesecloth.
- Return dashi to a simmer and immediately turn off heat. Whisk in miso paste. When miso has fully dissolved, add tofu and wakame.
Cook Time
0M
Prep Time
PT0M
Yield
4
Nutrition
- Calories: 67 kcal
- Carbohydrate Content: 4 g
- Protein Content: 8 g
- Fat Content: 1 g
- Cholesterol Content: 4 mg
- Sodium Content: 529 mg
- Sugar Content: 1 g
- Serving Size: 1 serving
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